Sunday, July 8, 2007
I came across this article in SF Chron a couple of weeks ago all about pairing wine with Indian food and some accompanying recipes. I’ve been a little obsessed with Indian food lately, and this was no help (I think it was reading too many stores by Jhumpa Lahiri?). Nonetheless, I made these this morning and they are delicious. For those of you who have never had cardamom (shame, such a shame) this spice is the jam. And don’t think rice flour is all fancy… you can get this crap at the Fiesta Foods if you need to.
Makes approximately 30 cookies. This buttery, shortbread cookie from Ruta Kahate relies on a single spice: cardamom. Depending on how you measure the dry ingredients, you may need a few additional tablespoons of softened butter to make the dough come together. Pairs with: Cascinetta Vietti Moscato d'Asti (whatever that is).
3/4 cup unsalted butter, softened
1 cup powdered sugar
1 1/4 cups all-purpose flour
1/2 cup white rice flour
1/4 cup ground almonds
1 teaspoon ground cardamom
1/4 teaspoon salt
INSTRUCTIONS: Preheat the oven to 350°. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Stir the flours, almonds, cardamom and salt together, and add to the creamed butter. Mix just until the dough starts to clump together. Using your hands, form the dough into a smooth ball. Pinch off a tablespoon-size portion of the dough and roll in your palms to form a round ball. Flatten slightly and place on an ungreased baking sheet. Continue with the rest of the dough, placing the cookies on the sheet 2 inches apart. Bake in the middle of the oven until the edges of the cookies turn a very pale brown, 15 to 18 minutes.